Inside - Out Eggroll Toss
From jo_jo_ba 14 years ago
- 1 hour to make
- Serves 2
This is one of those "stone soup" recipes, where pretty much anything is fair game - I love the flavour of the sweet onion and baby corn with the crunch of the bean sprouts myself, but add what you like!
Ingredients
- 1 stalk celery, diced shopping list
- 1 medium vidalia onion, diced shopping list
- 3 garlic cloves, minced shopping list
- 1/2 tsp grated fresh ginger shopping list
- 1/2 lb bean sprouts shopping list
- 10 oz chopped baby corn shopping list
- 14 oz coleslaw mix (I used Dole's with cabbage and carrots) shopping list
- 1 tsp tamari shopping list
- 1/2 tsp allspice shopping list
- 1/4 tsp wasabi powder shopping list
- pinch crushed chili flakes shopping list
- 7 oz cooked baby shrimp shopping list
How to make it
- In a large, nonstick skillet over medium heat, saute celery and onion in a splash of water until translucent, about 6 minutes.
- Add garlic, ginger, bean sprouts, baby corn and coleslaw mix. Cook 5 minutes, adding water as necessary.
- Add tamari, allspice, wasabi powder and chili flakes. Saute 2 minutes longer.
- Add shrimp and toss well to heat through.
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